Skip to content
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar (or a sugar substitute for fewer points
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup non-fat Greek yogurt
- 1/4 cup unsweetened applesauce
- 2 tablespoons lemon juice
- Zest of one lemon
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly coat the muffin cups with non-stick cooking spray.
- In a medium-sized bowl, whisk together the flour, sugar (or sugar substitute), baking powder, baking soda, and salt.
- In another bowl, combine the non-fat Greek yogurt, unsweetened applesauce, lemon juice, lemon zest, eggs, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Gently fold in the blueberries.
- Divide the muffin batter evenly among the muffin cups.
- Bake in the preheated oven for about 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, you can enjoy these lemon blueberry muffins as a W-W-friendly snack or breakfast option.
